1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water and butter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda dissolved in it.
Cream Cakes—No. 3.
Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. For the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1 egg, stirring briskly a few moments. When cool, spread on the cake. Flavor with vanilla or lemon.
Cream Puffs.
1 cup hot water, 1/2 cup butter. Boil water and butter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream.
Ice Cream Cake.
1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks.
Chocolate Cake—No. 1.
1 cup butter, 2 of sugar, 1 of milk, 2 1/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers.
Filling.—1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup grated cocoanut. Cover the top of cake with grated cocoanut.